Sally Abe’s The Pem, set in the elegant surroundings of the Conrad London St. James Hotel, reopened its doors in October 2023 following a summer recess to install a brand-new kitchen, complete with MKN equipment. Promising to be Consultant Chef Sally Abe’s ‘most extraordinary menu yet’, the design and delivery of the updated facilities were courtesy of Gratte Brothers Catering Equipment Ltd.
The Pem showcases Sally’s gift for capturing classic dishes that many will remember fondly from their childhoods with a subtle modernisation. However, one of the pinch points noted by the design team in planning the new facility was the inefficiency caused by the hotel’s two main restaurants, The Blue Boar Pub and The Pem operating out of a single kitchen.
By creating two kitchens out of the existing floorplate, the final design gave greater efficiency to the individual teams and through smart space saving, in fact made the footprint feel larger. It also vitally gave Sally and Michael Riordan, Executive Chef for The Conrad, the flexibility to select the MKN equipment, layout, flow and functionality best suited to the cooking style of their respective restaurants.
Having had their original kitchen at the Conrad for 14 years, Gratte Brothers was keen to not simply make like for like replacements. One of the products introduced was the MKN FlexiChef, which was ultimately selected for The Blue Boar Pub and which has since been referred to as a ‘god-send’ by Head Chef, Gilbert Genelazo, who is now able to braise a batch of lamb within 30 minutes rather than the three to four hours he was accustomed to.
The process was also made easier thanks to MKN’s innovative digital kitchen 3D design tool, which allowed the team to see the process live on screen during client workshops as alternatives and suggestions were made.
